Slow Cooker Tomato Parmesan Pot Roast

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Serves: 6

Ingredients:

  • 2 pounds chuck roast
  • 1-1/2 teaspoons of salt (I use Himalayan Pink Sea Salt)
  • ½ teaspoon freshly ground pepper
  • 1 cup freshly grated Parmesan cheese
  • ½ cup sun dried tomato pesto
  • 2 teaspoons fresh rosemary, chopped fine
  • 4 tablespoons garlic, minced

Directions:

Place roast in a 6-quart slow cooker. Season evenly with salt and pepper.

In a medium bowl, combine Parmesan cheese, sun-dried tomato pesto, rosemary and garlic.

Put mixture all over roast, pressing into the meat to create a crust.

Cover and cook on high for 4 hours.

Remove from pot and let rest for 15 minutes before slicing and serving.

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